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Curried shepherd’s pie

We have been getting our organic fruit and veggies delivered from Lettuce Delivery for a couple weeks now and are totally loving it…except for the fact that we are now over run by potatoes…so many potatoes. About ten came with each delivery and we aren’t big potato eaters. Something had to be done…and I didn’t feel like baked wedges…hence the creation of the curried shepherd’s pie…loosely based on my mum’s delicious classic that she’s been making since I became vegetarian twelve years ago, but with a bit of a curry kick. This made eight servings and probably cost under ten dollars to make. That’s one economical sheph’s pie!

Rinse lentils and put in a big fry pan with water. Bring to a boil and then add the carrot and potato. Simmer until lentils are cooked and carrot and potato softened. Add more water if it’s too thick. Add the carrot, celery, zucchini, chickpeas, Dijon, miso, soy, tomato paste and spices. To be honest, I never measure anything and all the quantities are rough guesses. Don’t be afraid to experiment and don’t be shy with the spices! Add flour in slowly and stir until it’s nice and creamy and a good consistency. Not too thick, not too runny. Pour into a casserole dish.

Roughly dice the four potatoes and sweet potato and boil until soft. Drain and mash. I added coconut butter, nutritional yeast and salt and pepper to my mash.

Spread mash on top of lentil and veggies and top with breadcrumbs, black sesame seeds and nutritional yeast.

Bake at about 200 for fifteen minutes with foil and fifteen minutes without.